This recipe was provided by Sarah Marshall, the founder and chef behind local favorite hot sauce brand, Marshall’s Haute Sauce.
-
Serving Size
4
-
Total Time
30 minutes
Ingredients
1 teaspoon coconut oil
1 pound of halibut (approximately 4 ounces per serving)
2 tablespoons of Serrano Ginger Lemon grass Marshall's Haute Sauce (use more or less depending on how spicy you want the dish to be)
1 can of coconut milk
1 teaspoon salt
1/2 lime, juiced
1/2 cup chopped cilantro
Directions
-
Season halibut filets with salt on both sides.
-
In large skillet, heat oil over medium heat; cook Serrano Lemongrass Ginger Haute Sauce until fragrant, about 1 minute.
-
Stir in coconut milk and bring to a boil.
-
Reduce heat to medium low and add fish. Cook until fish flakes easily when tested, about 4 minutes per side. Remove skin, then transfer to a warmed plate.
-
Simmer skillet of sauce until thick enough to coat the back of a spoon, about 7 minutes.
-
Stir in lime juice and ladle over fish. Top fish with cilantro and serve over steamed rice.
See More Recipes
browse all recipes
Sheet Pan Glazed Salmon With Sweet Potatoes And Broccoli
Easy sheet-pan glazed salmon recipe with sweet potatoes and broccoli.
Smoker Free Smoked Salmon By Sarah Marshall
For peak-season Pacific Northwest salmon, smoking is a great preparation option. Use a grill or oven to easily make smoked salmon at home.
Sheet Pan Salmon With Roasted Cabbage
Roasted cabbage and salmon on a sheet pan with sliced citrus.